The Korean cuisine is a whole world of diverse and rich culinary experiences. Among them, we must mention the traditional dish of the “land of kimchi” on birthdays, which is seaweed soup. Let’s join TasteVN in the kitchen to make this soup right away!
1. Seaweed soup with clams
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Preparation
40 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Seaweed soup with clams For 4 people
Dried seaweed 1 packet Clams 500 gr (nghêu) Leek 1 stalk (tỏi tây) Ginger 1/2 piece Chili 3 pieces Cooking oil 1/2 tablespoon Common spices a little (seasoning/ sugar/ monosodium glutamate)
How to choose fresh clams
- You should choose clams with hard shells, tightly closed mouths, and feel heavy in hand.
- For clams that are slightly open, if you touch them and they close their mouths, it means they are still alive and are good clams.
- Avoid choosing light clams, as they can be easily opened with hands, indicating that they are dead.
How to make Seaweed Soup with Clams
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Prepping the clams
After purchasing the clams, use a brush to clean the shells thoroughly. Then cut 3 chili peppers into the water and soak the clams for 15 to 30 minutes to allow them to expel sand and impurities.
How to clean clams from sand:
- Using salt and chili: After washing the clams, place them in a mixture of saltwater and chilies for about 15 to 30 minutes to allow the clams to expel all the sand and grit.
- Using warm water: Prepare boiling water at a temperature of 50 degrees Celsius, warm water, and pour it into a basin with the cleaned clams. Soak for about 30 minutes and you will see the sand quickly expelled by the clams.
- Using the shaking method: Use regular cold water, place the clams and water into a basin. Then use another basin of the same size or larger to cover (lid) the basin with clams. Shake the basin with the clams vigorously to let the sand fall out.
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Prepping other ingredients
Dried seaweed should be soaked in water for 20 to 30 minutes until it softens. Then cut the seaweed into small pieces and wash it again to prepare for cooking.
Green onions should be washed and divided into 2 parts. Cut a small piece from the white part for frying and leave the rest long, about 2 finger joints, then slice lengthwise. The green part should also be cut into pieces about 2 finger joints and sliced lengthwise.
Ginger should be washed and smashed.
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Cook the soup
Place a pot on the stove, add 1/2 tablespoon of cooking oil and heat it up, then add the chopped green onion and sauté until fragrant.
When the onion is fragrant, continue to add 1/2 piece of smashed ginger and stir-fry together. The seaweed will release its aroma when cooked with ginger.
After the onion and ginger are fragrant, add 1 liter of water, cover the pot until it boils.
Gradually add 1/2 tablespoon of seasoning, a pinch of salt, and 1 teaspoon of sugar into the pot and stir well.
Then add the clams until they open, turn off the heat, and immediately add the chopped green onion and stir evenly.
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Finished Product
So the seaweed soup cooked with clams is now complete. The seaweed soup is delicious and perfectly flavored like Korean cuisine, with sweet clams, and the seaweed is soft and chewy. Serve it immediately with hot rice for the best taste. Wish everyone success!
2. Seaweed Soup Cooked with Mussels
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Preparation
45 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Seaweed Soup Cooked with Mussels For 4 people
Dried seaweed 1 pack Mussels 500 gr Garlic 3 cloves (minced) Fish sauce 1/2 tablespoon Green onion 2 stalks (chopped) Sesame oil 3 teaspoons Salt A little
How to Choose Fresh Mussels
- Choose mussels with closed shells, indicating they are still fresh. Avoid mussels with broken or open shells.
- Be sure to buy mussels from reputable sources with clear origins, as their living environment also affects their nutritional value.
-800x450-1.jpg "2 ways to cook delicious and nutritious seaweed soup with clams and fresh mussels 16")
How to make Seaweed Soup with Mussels
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Prepare the mussels
Soak the mussels in a basin of salted water for 30 minutes to let them release all the sand and dirt. Then rinse the mussels thoroughly and let them drain.
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Prepare the seaweed
Soak the seaweed in water for about 15 to 30 minutes until it becomes soft, then cut it into small pieces. After that, drain the seaweed in a colander to remove excess water.
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Cook the soup
Pour 1 liter of water into a pot, cover it, and place it on the stove to boil for about 10 to 15 minutes until the water is boiling.
Open the pot lid and add garlic, 1/2 tablespoon of fish sauce, a pinch of salt, and the mussels. Cover the pot and cook for about 15 minutes over medium-high heat. After cooking for a while, the mussels will open up and infuse their sweetness into the soup.
Once it reaches a boil, turn off the heat and add 3 teaspoons of sesame oil to the soup to enhance the aroma. Then sprinkle chopped green onions on top to finish.
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Final Product
The hot seaweed soup with mussels is served steaming. The soup has an eye-catching green color along with soft seaweed and sweet mussels, served with hot rice and kimchi, it’s truly wonderful!
How to properly process seaweed
You can use fresh or dried seaweed to cook soup.
For fresh seaweed: Wash the seaweed thoroughly and cut it into bite-sized pieces.
For dried seaweed: You can process and eliminate the fishy smell of seaweed using several methods as follows:
- Using salt
Soak dried seaweed in cold water for 15 – 20 minutes until it expands and softens. Remove, rinse thoroughly, squeeze out excess water, then add salt and massage gently for about 1 – 2 minutes before rinsing again with clean water. Salt will help reduce the fishy smell and remove some of the sliminess of the seaweed.
- Using fresh ginger
Soak dried seaweed in cold water with a little chopped ginger for 15 – 20 minutes until it expands and softens, then remove, rinse thoroughly, and prepare.
- Eliminating the fishy smell with vinegar
Soak seaweed in cold water for 15 – 20 minutes until it expands and softens, add a little vinegar, gently massage for 1 – 2 minutes, then rinse clean with water.
- Marinating with sesame oil
Soak seaweed in cold water for 15 – 20 minutes until it expands and softens, rinse clean, drain, then cut the seaweed and marinate with salt, seasoning powder, and sesame oil before cooking.
See more:
Seaweed soup cooked with clams and mussels is delicious, nutritious, but the method of preparation is extremely simple, isn’t it? Let’s get into the kitchen and cook this delicious dish for your family. Wishing you success!
*Refer to the images and recipe from the YouTube channel: Wife’s Kitchen and Maangchi.
